Mushroom Soup

The Guardian Word of Mouth column recently asked people what  branded ingredient they secretly added in cookery , most of the readers comments admitted to a sneaky dash of tomato ketchup , anchovy essence,  Worcestershire Sauce/Hendersons Relish to boost sauces.

I always use a dash of marmite in mushroom soup, it boosts the natural unami power of the mushrooms. This is a recipe I have been making since I was a student using boxes of Value Mushrooms and cheap bread, this is as simple as soup gets .

Mushroom Soup

750g of mushrooms roughly sliced
1/2 pint of full fat milk
2 cloves of garlic
1/2 white onion
1 tsp of butter / oil
Few springs of thyme
1/2 tsp of marmite
2 slices of white bread torn into small pieces

  1. Fry the onions and garlic until soften but do not allow to brown
  2. Add the mushrooms, thyme , marmite and pour over the milk
  3. Simmer for 15 minutes, add the bread for the last minute or so to soften
  4.  Puree and serve

Field Mushrooms by you.

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One Response to Mushroom Soup

  1. I like the idea of using bread as a thickener for mushroom soup. I don’t really like marmite but I think it would go really well in this soup.

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